I’ve seen this recipe from a magazine, the photo looks so appetizing that made me want to try it. It’s different from the curry that I usually make; for one, this curry recipe has spinach. It also uses turmeric instead of curry powder, plus it has lime which I figure was because of the fish which by the way I have never tried using in a curry dish before.
It’s amazing because when I read this recipe, I have almost all the ingredients at hand save for the curry leaves and the fish I have is not halibut; I have sole fillet in the freezer and a good one too so I decided to make it even without curry leaves which I don’t I remember seeing one in any of the neighbourhood supermarket, any way.
Another thing that made me try this recipe is that it purees the spices with the coconut milk that so that you have smooth curry sauce and you can taste the spices as a whole instead of biting in a piece of ginger here and bits of onion or chillies there that swims in the curry sauce. I like this way better, it’s an extra step to use a blender but it’s worth the effort. I will adapt this technique next time I make my very own curry.
add in the potatoes, carrots..
next..add the fish
then the spinach and green peas, boil for a few more minutes, and it’s done!
COCONUT GINGER CURRY with VEGETABLES & HALIBUT
Sunset Magazine (Jan 2009 issue)
1 teaspoon tamarind concentrate or 1 tablespoon fresh lime juice
2 cups chopped onion
1 1/2 tablespoon minced fresh ginger
2 tablespoon ground coriander
4 serrano chiles: 2 minced, 2 halved lengthwise
1/4 teaspoon turmeric powder
1/2 teaspoon ground cayenne
about 1 teaspoon salt
1 can (13.5 oz) regular coconut milk (I used fresh coconut milk)
3 medium red, white or Yukon gold potatoes, peeled and cut into 1/2-in chunks
4 oz fresh spinach
15-20 curry leaves (I couldn’t find it)
1/2 cup frozen peas
1. Mix tamarind concentrate, if using, with 2 tablespoon hot water (if using lime juice instead, add just before serving). Put tamarind, onion, ginger, coriander, minced chillies, turmeric, cayenne, 1 teaspoon salt and the coconut milk in a blender and whirl until very smooth.
2. Pour coconut milk mixture and 1 cup water into wide, deep pot and bring to a simmer. Add potatoes, halved chillies, and carrots; cover and simmer, stirring occasionally, until tender, about 20 minutes.
3. Add fish, spinach and curry leaves and simmer until fish chunks are opaque all the way through, about 5 minutes. Stir in peas, simmer 1 minute and season with salt ( I used fish sauce ) to taste and lime juice if using.
Fish Curry with Vegetables
- 1 TEASPOON TAMARIND CONCENTRATE OR 1 TABLESPOON FRESH LIME JUICE
- 2 CUPS CHOPPED ONION
- 1 1/2 TABLESPOON MINCED FRESH GINGER
- 2 TABLESPOON GROUND CORIANDER
- 4 SERRANO CHILES: 2 MINCED 2 HALVED LENGTHWISE
- 1/4 TEASPOON TURMERIC POWDER
- 1/2 TEASPOON GROUND CAYENNE
- ABOUT 1 TEASPOON SALT
- 1 CAN 13.5 OZ REGULAR COCONUT MILK (I USED FRESH COCONUT MILK)
- 3 MEDIUM RED WHITE OR YUKON GOLD POTATOES, PEELED AND CUT INTO 1/2-IN CHUNKS
- 4 OZ FRESH SPINACH
- 15-20 CURRY LEAVES I COULDN’T FIND IT
- 1/2 CUP FROZEN PEAS
- MIX TAMARIND CONCENTRATE, IF USING, WITH 2 TABLESPOON HOT WATER (IF USING LIME JUICE INSTEAD, ADD JUST BEFORE SERVING). PUT TAMARIND, ONION, GINGER, CORIANDER, MINCED CHILLIES, TURMERIC, CAYENNE, 1 TEASPOON SALT AND THE COCONUT MILK IN A BLENDER AND WHIRL UNTIL VERY SMOOTH.
- POUR COCONUT MILK MIXTURE AND 1 CUP WATER INTO WIDE, DEEP POT AND BRING TO A SIMMER. ADD POTATOES, HALVED CHILLIES, AND CARROTS; COVER AND SIMMER, STIRRING OCCASIONALLY, UNTIL TENDER, ABOUT 20 MINUTES.
- ADD FISH, SPINACH AND CURRY LEAVES AND SIMMER UNTIL FISH CHUNKS ARE OPAQUE ALL THE WAY THROUGH, ABOUT 5 MINUTES. STIR IN PEAS, SIMMER 1 MINUTE AND SEASON WITH SALT ( I USED FISH SAUCE ) TO TASTE AND LIME JUICE IF USING.